Coming Soon Bar-B-Que Lamb with Caramelized Apple Cinnamon

Ah! another long weekend to indulge in culinary fantasies. Well as with any other weekend I got the kettle grill out and started my favorite pastime. However today's grilled lamb necks were given some special attention. I went through the usual preparation of seasonings and pre-cooking however at the end of that exercise, I used the oil and water to make a marinade and then left the meat to soak up all that goodness. I was a bit hesitant to grill because I only had literally two hand fulls of

Kingsford Match Light to cook all this meat. Then I heard an inner voice utter sternly "Steel your mind Holmes (loosely translates to Hollis) I need you!"

That was it, in a flash I came up with the idea to pan sear a couple of the steaks which created the delicious post ' Whatever became of Mary's Lamb' and then created this beautiful Bar-B-Que (not to be confused with grilling) lamb necks after cooking these for more than an hour and a half over low heat.

I know I didn't show the pairing with the Cinnamon Caramelized Apples which was spectacular and reminded me of dining in Chilis in Miami International. But hey I will shoot a pic when next I revisit this recipe.

Whatever became of Mary's lamb?

Forget the nursery rhymes this is some serious meat right here! You are looking at a pressured, pan seared lamb steak in a sweet, savory- tangy apple pan sauce. I used some of the Caramelized Apples that I made earlier in the week.

The taste was truly amazing.

I served this with some leftover vegetable rice that I seasoned along with some left over loaded potatoes that I sliced and re baked at 210 C until it became crusty on the outside but moist and rich inside (about 25 minutes).

Needless to say (where is that tooting horn sound coming from) , it was a fantastic meal that my wife and three of my in laws enjoyed.

Caramelized Apples...Eve never stood a chance!

I absolutely love apples and could understand now why Eve from the Bible and my Yve never stood a chance at resisting. I am no Eve but have always been overwhelmed by its natural taste as well as in in apple pies (baked and fried), with ice cream and of course in apple crisp.

Recently whilst making a batch of Ebleskivers I used some Betty Cocker Apple pie filling in and on them and they were fantastic. Of course they ran out by the time I made the apple crisp so I was left to despair though not for long as I created my own recipe for all that sweet goodness. It was basically the marrying of two different recipes and me sizing the ingredients to my taste. Well for my first attempt at this it was 'Damn Good' (so says everyone who has had it) and I look forward to the new and improved second attempt.

Oh yeah I forgot to mention these Caramelized Apples goes good with anything so go on experiment!

Locked & Loaded Potatoes

Oven Baked Goodness

Ebelskivers? The best thing since.......

Sliced bread remains the benchmark where all good ideas are concerned. I find that cruel and unjust as there are other great ideas that are just as deserving.

Take for example the beautiful mounds in the adjacent picture. No they are not crossed buns! They are Ebleskivers.- a Danish method for transforming pancakes from flat discs to soft, moist, bouncy orbs or rathe spheres that can be filled or rather can conceal little surprises of unexpected toppings or what I will call innings.

All hail the Ebleskivers the best thing since Commercial Pancake Batter!

Cauliflower Cream Soup